Ham or Chicken & Vegetable Bean Soup

This bean soup is a set-it-and-forget-it crockpot recipe: navy beans, vegetables, and ham hocks (or chicken) simmer together for 10 to 12 hours on low until the beans are creamy and the meat falls off the bone. Just pull the meat apart and stir it back in before serving.

The navy beans get a quick 10-minute boil and drain before going into the crockpot. This step removes some of the compounds that cause digestive discomfort and gives the beans a head start so they cook evenly during the long, slow simmer.

Potatoes, carrots, celery, and onion cook down alongside the beans, with thyme, parsley, and a dash of hot sauce for seasoning. The ham hocks sit on top during cooking, and their smoky, salty fat renders into the broth over the hours, turning plain water into a rich, porky stock.

Kitchen Tips

• Don’t skip the initial bean boil and drain. Raw beans added straight to the crockpot can take much longer to soften.
• Low and slow for 10 to 12 hours gives the best texture. The high setting works in a pinch but the beans can get mushy.
• Pull the ham hock meat apart by hand rather than cutting. Shredded meat distributes better through the soup.
• Leftovers freeze beautifully. Portion into containers and freeze for easy future meals.

Variations

• Use chicken breasts instead of ham hocks for a lighter, leaner soup.
• Add a can of diced tomatoes for extra acidity and color.
• Stir in a handful of chopped kale or spinach during the last 30 minutes of cooking.